Shaved Asparagus And Zucchini Salad
active: 15 min
total: 15 min
Remember the fully-loaded cheesecake I presented last week? Well some commenters weren't too happy with it, declaring it way too decadent, even for once a year. So I think they'll be happier this week, with a light summery salad celebrating the best produce has to offer - a perfect post-Shavuot detox.
Like asparagus? Like zucchini? Do you like them raw? Probably not, because you haven't had them like this. In this shaved asparagus and zucchini salad, the vegetables get sliced extra-thin before being tossed with dressing and sprinkled with pine nuts. Because they get shaved so thinly, there's no need to cook them, and they retain a plesant, firm texture and a fresh, grassy taste.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.